NEBBIOLO D'ALBA doc

• Grape varietal: Nebbiolo
• Geographic area, soil and climate conditions of the vineyards: This wine is made out of grapes grown by vintners whose estates are located in the hills of Santa Vittoria and Vezza, in the Roero zone. The soil is basically composed of light colour, rather loose clay that affords harmony, aroma and readiness to the wine.
• Average altitude of the vineyards: 150 m. above sea-level.
• Exposure: South-East.
• Yield: Regulations allow 8 tons per hectare. Our vintners obtain lower yields thanks to severe pruning and thinning out of the vines so as to improve on the final grape quality.
• Vinification process: Maceration in contact with the skins at contro11ed temperature with the use of sclected yeast to favour the production of colour and polyphenolic substances through several repassings of the must. After racking, the new wine is put in Slavonian oak barrels, where it matures for about an year.
• Organoleptic characteristics:
  Garnet red colour with ruby red hues interspersed with orange reflections
  Unequivocal aroma with touches of liquorice
  Dry, fine and unconcealed flavour with an elegant and textural mouth feel
  Finished alcohol: 13 % Volume
  Total minimum acid: 6/1000
  Dry extract: 20 gr. per litre
• Pairings: stewed meat, fowl, broth and rise.
• Serving tips: Serve at room temperature (17/18° C) in a stem with a wide bowl narrowing at the brim, half-fi11ed so as to capture a11 the wine's aroma.